Oat Blueberry Crisps
Whiskey Oat Cream
OAT BLUEBERRY CRISP: Preheat oven to 350° F. Combine blueberries in a pot with pears. In a bowl, mix sugar and cornstarch together to blend and add to blueberries, along with orange zest and juice. Bring mixture just up to a boil, stirring regularly and pour into 8 5-oz ramekins.
For crisp topping, combine corn flake crumbs, oats, brown sugar, spices and salt until evenly blended. Stir in melted butter until mixture is evenly blended. Add chopped pecans and mix. Spread crisp topping over fruit evenly. Place ramekins on a baking sheet (to catch any drips) and bake for 30 to 35 minutes, until edges are bubbly and crisp topping is a rich brown. Allow to cool twenty minutes before serving.
Serve warm topped with Whiskey Oat Cream (directions follow). Yield: 8 to 10 individual crisps.
WHISKEY OAT CREAM: Toast oats in a small pan over medium-low heat for 5 minutes, stirring often. Remove from heat and cool.
Whip cream to soft peaks and fold in honey and whiskey. Fold in 2 Tbsp cooled oats.
To serve, dollop oat cream over warm blueberry crisps and garnish with remaining toasted oats.